I am quite hypocritical, posting my love for peanut butter and jellybakedgoods when I don’t really love peanut butter and jelly itself. It’s definitely delicious, but if I’m having a sandwich, I usually want it to be stuffed with cheese and bacon. But I do enjoy a good piece of toast slathered with peanut butter and jelly. I say that counts.

This process was quick and painless. I actually found the recipe scribbled on an index card in an old recipe book of my Mother Lovett’s. I had never tried it before, and you know I love to try different recipes. So into the kitchen I roamed with my big bag of sugar and tub of peanut butter. I may have also been carrying a spoon. A large, peanut butter-covered spoon.

Oh well.

The finished product barely made it from the oven to the table. A few fell and tripped right into my mouth. Silly cookies.
Some were salvaged. Good thing, too. I had big plans for these jems. Plans that included stuffing and icing the peanut butter rounds with jewel-colored jelly.

The jam flavors flying through my head at this moment were endless. I would be lying if I told you I didn’t try it with a spoonful of red haven peach preserves. I really wanted to slather on some honeycrisp apple conserve. And how fabulous would it be with fig jam? I love fig jam. I love figs. Oh… how I love them. Why must I live on the East coast where figs barely exist?
I’m just making that up. I’m sure you can find figs somewhere. And by somewhere, I mean other than my grocery store for $8.00 a pint.

I’m not sure how I managed this, but I was able to save a few cookies for Mr. How Sweet. Many days the treats have disappeared by the time he returns home. He was a happy camper.
In fact, he declared these the “best peanut butter cookies I’ve ever made.” I don’t put much stock in that, considering the guy can’t remember what he ate for lunch yesterday. But I did pipe up and agree. These were really delicious. The cookie was a bit crispy and crunchy on the outside, but still chewy on the inside. In other words… perfection.

Peanut Butter and Jelly Cookies

makes about 24 cookies

2 cups peanut butter

2 cups sugar

2 eggs

2 tablespoons milk

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350.

Cream peanut butter and sugar together until thoroughly mixed. Add eggs one at a time, then vanilla. Add salt and baking soda, then add milk. Roll dough into balls and place on a baking sheet.

For thumbprints: Bake cookies at 350 for 8 minutes, remove pan and press a finger right now in the middle of the cookie to create a well. Bake for 2 more minutes. Let cool completely, then spoon a teaspoon of jam or jelly into the cookie.

For sandwich cookies: After rolling dough into balls, press dough to flatten. Bake for 10 minutes. Remove from oven and let cool. Spread a tablespoon of jam or jelly on the flattest side of one cookie, and top it with another cookie.

These look incredible. I’m a peanut butter-aholic. I eat peanut butter in some form every day of my life. Luckily its usually with an apple! I have a question though, does it matter if I use creamy or chunky peanut butter?? Thanks for the fun recipe! Can’t wait to make em!!

I have been thinking that a PB and J cookie would be fantastic. You must have been thinking the same thing! I love that you used American Spoon preserves! Do they have stores out east? I love visiting their stores and making a pig out of myself on all the yummy samples!

wow wow wow.
thats genius- putting jelly on peanut butter cookies! I cannot believe I have never come across this idea before! You should write a book on this stuff. Serious, with cute stories about Mother Lovett! That would be sooo great. you could put photos of her, and recipes photocopied right off of her recipe cards!

YUM!!!! I love, love, LOVE peanut butter anything. You know what else is good in a pb cookie? A hershey’s kiss. Sort of like a jelly thumbprint cookie but with chocolate. Of course, when you use jelly, its healthier, and therefore you can most definitely eat cookies for breakfast.

Did you following the recipe exactly, measure everything? It really could be a lot of different things, but first thing that comes to mind is the temperature of the oven. It could be off, even if you have it set at the specified temp!

I loved reading this post…have read your blog for a while now, and when I saw the Red Haven preserves I couldn’t believe it! I was born, raised, and still live in the town where those were developed, South Haven, MI! It’s a small world afterall…
Can’t wait to make these cookies!

I’ve read on other blogs that “natural” peanut butter shouldn’t be used when making these cookies without flour. Your thoughts/suggestions? I was thinking Skippy “No Stir Natural” would be okay; any brand you recommend? Thanks! Your red velvet chocolate cookies are AMAZING! My friends and family think so, too! :)

I have tried 2 of your recipies in a week. This one, and the Cake Batter Pancakes.. And I must say, AMAAAZZZINNNGGG! Thank you so much. I am a novice baker, and both were incredibly easy, fun, and DELICIOUS! In this one, I subbed 1 of the cups of Peanut butter with 1 cup of extra crunchy Peanut Butter.. And I also subbed 1 of the cups of sugar with brown sugar… They are better than my Grandma’s (as far as just peanut butter cookies go) and I thought that was impossible. Again, thank you, and keep up the good work. I will be following your recipies for all of my “sweet treat” needs! <3 <3 <3

I agree with Katie! I made these and followed the recipe exactly, but when it came time for me to roll the dough into balls, it was so incredibly greasy. I baked them for as long as the recipe says, but mine also came out depressingly flat! :( I still have to put the next sheet in the oven, but I’m thinking of leaving them in there a little bit longer because with the first tray, they weren’t baked all the way through! I don’t know what I did wrong here.

I love your blog so much, Jessica. I make a new cookie almost every weekend! even made Fat, Fluffy Snickerdoodles last time and they came out amazing! Keep it up!

saw this recipe and wanted to make it immediately! but the dough was just too sticky and greasy to roll into balls and like some other posts say, the cookies came out so flat! I’m not sure what went wrong because I followed the recipe exactly. oh well. they still taste delicious!

I tried this recipe and my cookies turned out very flat :( I pressed them with a fork before putting them in the oven. I did everything correctly. Is it maybe because I used fat free milk? Does the brand of peanut butter make much difference?

Just tried these… added a tbs of flour cause my dough was more like a batter. came out yummy and perfect texture to remove the center and add the jelly…
GREAT RECIPE will try with a little faith and not flour.

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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